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Chia Pudding

Author Notes:Once I gave chia pudding a chance, I found I couldn't get it enough of it, either, and the best bowls I've had are those I've made at home. —Jessica Murnane

Serves: 2

Ingredients

1
cup coconut milk (whole fat, from the can)

1
cup fruit of your choice (I usually use either strawberries, bananas, or blackberries)

1
tablespoon maple syrup, plus more as desired

1
pinch either cinnamon, vanilla powder, or cocoa powder

4
tablespoons chia seeds, plus more as desired

1
handful shredded coconut, for garnish (optional)

1
handful chopped mint or basil, for garnish (optional)

1
handful chopped nuts, for garnish (optional)

In This Recipe

Directions

In a blender, combine the coconut milk, fruit, 1 tablespoon maple syrup, and spices on low until smooth, about 1 minute. Taste, then add more maple syrup if you prefer a sweeter taste. (Sweeter fruits like bananas will require less syrup.)

Pour your blended milk mixture into a jar that has a lid—mason and old pickle jars both work well.

Stir the chia seeds into the jar. Using a knife works well—it makes the process less messy and you can easily scrape every last bit of chia back into the jar. If you prefer a thicker pudding, add another tablespoon of chia seeds.

Cover and let thicken in fridge for a few hours. Overnight is best. It will have a pudding-like texture when it is done.

Once the pudding has set, remove it from the refrigerator. If desired, garnish it with a handful of shredded coconut, mint or basil, and nuts. Serve cold.

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2 Reviews

I just made this last night. It is so good. I've had the chia pudding pods you buy in the store before and the jiggly, texture grossed me out. The texture of this pudding is light and creamy. I didn't have any vanilla or cocoa powder but I did have vanilla whey protein powder, so I put a scoop of that in and strawberries. I will be making this A LOT!